Buttermilk French Toast

Before food editor and stylist Paul Grimes came up with this recipe, we admit that we had never thought of making French toast with buttermilk. But when he whipped up a batch using the leftover buttermilk from the Skillet Corn Bread
, we were shocked by how delicious it was. It turns out that the buttermilk permeates the challah with a subtle tang that partners beautifully with dusky maple syrup. Consider us converted.

Preparation

Preheat oven to 200°F.

Whisk together buttermilk, eggs, sugar, and salt in a bowl. Pour into a large 4-sided sheet pan, then add bread in 1 layer and soak, turning occasionally, until bread has absorbed all liquid but is not falling apart, about 20 minutes.

my notes

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Recent Review

Good recipe as a jumping-off point (is there any other way?) I used kfir that had gone beyond its "sell-by" date in place of buttermilk and used 2TB of sugar and two of vanilla sugar. Also, instead of challah, I used some homemade whole-wheat french and honey whole-wheat bread. The sandwich-style loaf made very "creamy" textured french toast, the french bread a much firmer product, but both were delicious.